Can I make these zucchini boats vegetarian?

Absolutely! Simply omit the ground beef and either increase the beans and corn or add a plant-based ground meat alternative. You could also add finely chopped mushrooms for a meaty texture without the meat.

My family doesn't like spicy food. How can I adjust this recipe?

No problem! Reduce or eliminate the chili powder and use a mild salsa. You can always serve hot sauce on the side for family members who enjoy more heat.

Can I use yellow summer squash instead of zucchini?

Yellow squash works beautifully as a substitute for zucchini in this recipe. The cooking time and preparation method remain exactly the same, so feel free to use whichever you have on hand or even a combination of both for a colorful presentation.

How do I know when the zucchini is done cooking?

The perfect zucchini boat should be tender when pierced with a fork but still hold its shape. If your fork slides in easily but the zucchini doesn't collapse, it's done. Overcooking will result in mushy boats that lose their structure when served.

Mexican Zucchini Boats Recipe

Description

Mexican Zucchini Boats are a healthy, flavorful, and easy-to-make dish that brings a vibrant taste of Mexican cuisine to your table. These zucchini boats are stuffed with a hearty mixture of seasoned ground beef, black beans, corn, and salsa, then topped with melted cheese for a satisfying and nutritious meal. Perfect as a quick dinner option or a delicious way to sneak in more veggies, this recipe is both kid-friendly and customizable.

Ingredients

Units Scale

Zucchini Boats

3 zucchini, sliced lengthwise
1 tablespoon olive oil

Filling

1/2 pound 90% lean ground beef
1/2 yellow onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
15 ounces black beans (1 can), drained and rinsed
1/2 cup corn, frozen or canned
1 teaspoon ground cumin
1 teaspoon chili powder
1 teaspoon Kosher salt
1/2 teaspoon dried oregano
3/4 cup salsa, store-bought or homemade
1 cup shredded cheese, Mexican blend or cheddar, divided

Garnish (Optional)

Chopped fresh cilantro

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Instructions

Preheat Oven
Preheat your oven to 375°F. Prepare a 9×13-inch baking dish and set aside.
Prepare the Zucchini
Using a spoon (a grapefruit spoon is ideal), hollow out the middle of each zucchini half, leaving a sturdy border along the edges to maintain their structure. Set the zucchini scraps aside for another use or discard. Arrange the prepared zucchini halves in the baking dish.
Cook the Beef
Heat olive oil over medium heat in a large skillet. Once the oil is hot, add the ground beef and cook until fully browned, breaking it apart with a spatula.
Sauté Veggies
Add the chopped onion, bell pepper, and minced garlic to the skillet. Stir well and cook for 3-4 minutes, or until the vegetables are slightly softened.
Combine the Filling Ingredients
Incorporate the black beans, corn, ground cumin, chili powder, Kosher salt, and dried oregano into the skillet. Stir thoroughly to combine the ingredients.
Add Salsa and Cheese
Pour the salsa into the skillet, along with half of the shredded cheese. Mix until all the ingredients are well-coated. Remove the skillet from the heat.
Fill Zucchini Boats
Evenly divide the filling mixture among the prepared zucchini halves. Sprinkle the remaining shredded cheese over the tops.
Bake
Cover the baking dish with aluminum foil and bake for 30-35 minutes. For the last 5 minutes, remove the foil to allow the cheese to fully melt and become golden.
Garnish and Serve
Garnish with freshly chopped cilantro, if desired, and serve warm.

Notes

When scooping out the zucchini flesh, ensure there’s enough left around the edges to maintain the boats’ sturdiness while baking.
Opt for lean ground beef for a healthier alternative, or substitute it with ground turkey or chicken for variety.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months.
To reheat, warm in the oven at 350°F until heated through.

Nutrition

Serving Size: 1 zucchini boat
Calories: 310
Sugar: 5g
Sodium: 780mg
Fat: 17g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 8g
Protein: 18g
Cholesterol: 45mg